A Thanksgiving and Christmas meal tradition at our house is to have family members over and enjoy various wild game and fruit dishes. Elaine and I have had David and Sarah and their sons Sam and Eli and also Mark and Ashley over several times during the Thanksgiving Holidays. We've had venison meatball soup, roast venison, and today Elaine is going to make wild turkey breast burgers. We will use eggs from our Rhode Island Reds to enhance the flavor of the burger.
For dessert, we've enjoyed blackberry cobbler, and I hope today to make one last trip to a persimmon tree to gather its fruits. Elaine has already made persimmon bread, but I would like some persimmon cookies this weekend.
There's plenty of potentially great food in the outdoors. All it takes is a willingness to pursue it.